Coleslaw

 



Ingredients:

  • 1/4 head green cabbage
  • 1/4 head red cabbage
  • 1 carrot
  • 1 red onion
  • 1 cup mayo
  • 2 tbsp white sugar
  • 1/4 cup lemon juice
Special Equipment: Food processor

Instructions:
  1. Use food processor to combine 1/4 head green cabbage, 1/4 head red cabbage, 1 carrot, and 1 red onion
  2. Remove blended vegetables and put in a mixing bowl
  3. Add 1 cup mayo, 2 tbsp white sugar, and 1/4 cup lemon juice, and stir until fully integrated
Yield: A mixing-bowl's worth of coleslaw

Source: Trial and error

Description:

This was the first potluck item that I learned to make when I was in college. The students in the Social Service Worker program were having a get together and everyone was bringing something. They were all talking about what they were going to make for it, and they asked me if I could bring a bag of chips. Since I was one of the only males in the program, I felt that I was being stereotyped as someone that couldn't prepare food. At the time this assumption was correct, but I still felt compelled to rise above it.

So I made coleslaw. I didn't have a food processor, so I grated everything by hand. I had a new roommate, who would later become a good friend. He saw me hand-grating the cabbage and this was one of his first impressions of me. He asked me what I was doing and I said I was making coleslaw. He was like "right on". He left and came back hours later and I was still working on it. He was like "You, uh... really like coleslaw huh?"

The 'slaw was a hit though, and would be requested for future gatherings, until I started making taco dip, which I've already posted a recipe for.

I only used premade coleslaw sauce from the grocery store the first time around. That works fine, but I do this now.

In the attached picture, I used a white onion instead of red, and I used half a head of green cabbage instead of blending green and red, because these were the ingredients I had at the time (Edit: Updated picture with red onion and cabbage). The difference in flavour between cabbage colours is negligible (I've heard red is more "floral" and green is more "vegetal" but you can use them interchangeably). Realistically, I'm unlikely to have two types of cabbages at home at any given time.

With this entry, I believe I've finished my college potluck series, which included my taco dip, blueberry tarts, pumpkin tarts, pumpkin bread and banana bread.



Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more